Can I make this recipe ahead of time?

Absolutely! You can assemble the entire dish up to 24 hours in advance and store it covered in the refrigerator until you're ready to bake. You may need to add about 5-10 minutes to the baking time if cooking directly from the refrigerator.

What if I can't find jumbo pasta shells?

If jumbo shells aren't available, you can use large manicotti tubes instead. The filling process will be a bit different—use a piping bag or small spoon to fill them from both ends. You could also transform this into a layered pasta bake using regular pasta.

How can I make this recipe vegetarian?

Simply substitute the ground beef with a plant-based meat alternative, an extra can of beans (black or pinto would work well), or finely chopped mushrooms sautéed with onions and bell peppers. Use vegetable broth instead of chicken broth.

Can I use homemade salsa instead of store-bought?

Definitely! Homemade salsa works beautifully in this recipe and can add an extra layer of fresh flavor. If your homemade salsa is particularly chunky, you might want to blend it slightly for better coverage over the shells.

Taco Stuffed Shells Recipe

Name: Taco Stuffed Shells Recipe
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican-Italian Fusion
Ingredients: 16 jumbo pasta shells; 1 pound ground beef; 2 Tablespoons taco seasoning; 1 cup chicken broth; 1 can refried beans; 1 can corn; 1 1/4 cup shredded Mexican cheese; 2 cups salsa; 1/4 cup sour cream

This incredible Taco Stuffed Shells recipe combines the best of Italian and Mexican cuisine into one mouthwatering dish! Jumbo pasta shells stuffed with a savory taco-seasoned beef mixture, topped with salsa, and finished with melty cheese create a fusion dinner that’s sure to become a family favorite. Ready in under an hour, it’s perfect for busy weeknights when you want something delicious but don’t have hours to spend in the kitchen.

Why You’ll Love This Recipe

Family-Friendly: Even picky eaters can’t resist these flavorful shells. The familiar taco flavors make this dish a hit with kids and adults alike.
Make-Ahead Magic: Perfect for meal prep—you can prepare these ahead of time and just pop them in the oven when you’re ready to eat.
Budget-Friendly: Using simple ingredients like ground beef and pasta shells, this meal stretches your grocery budget without sacrificing flavor.
Crowd-Pleaser: Need to feed a group? This recipe easily serves 8 and can be doubled for larger gatherings.

Ingredients You’ll Need

Jumbo pasta shells: These create the perfect vessel for holding all that delicious taco filling. Make sure to cook them just until al dente—they’ll continue cooking in the oven.
Ground beef: The protein base of our filling. Choose lean ground beef for less grease, or substitute ground turkey for a lighter option.
Taco seasoning: Provides that classic taco flavor without needing multiple spices. Use store-bought for convenience or make your own blend for a personalized touch.
Chicken broth: Adds moisture and helps the taco seasoning distribute evenly throughout the meat. It also creates a sauce-like consistency to bind everything together.
Refried beans: Adds creaminess and helps bind the filling together. They also add protein and make the filling more substantial.
Corn: Brings a touch of sweetness and texture contrast. The little pops of corn add brightness to each bite.
Mexican cheese blend: Creates that irresistible melty, cheesy goodness both in the filling and on top. The blend typically includes cheddar and Monterey Jack for the perfect melt factor.
Salsa: Works as both a sauce for the bottom of the dish and a topping. Choose mild, medium, or hot based on your heat preference.
Sour cream: The perfect cool, creamy finishing touch that balances the spices in the taco meat.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Protein Swaps

Try ground turkey, chicken, or even chorizo instead of beef. Vegetarians can use a plant-based ground meat substitute or a mixture of black beans and chopped mushrooms.

Heat Level Adjustments

Add diced jalapeños or a dash of hot sauce to the meat mixture for spice lovers. Use mild salsa and omit any extra heat for those who prefer things milder.

Veggie Boost

Mix diced bell peppers, onions, or spinach into the filling for extra nutrition and flavor. Sauté them with the meat for the best texture.

Topping Bar

Set up a topping station with guacamole, extra cheese, chopped cilantro, sliced olives, and diced tomatoes so everyone can customize their shells.

How to Make Taco Stuffed Shells

Step 1: Prepare the Shells

Preheat your oven to 350°F. Bring a large pot of water to a boil and cook the jumbo shells for about 13 minutes until they’re al dente. Drain and set aside. They should still be slightly firm as they’ll continue cooking in the oven.

Step 2: Prepare the Filling

Brown the ground beef in a large skillet over medium-high heat for 6-8 minutes, breaking it into small crumbles as it cooks. Add the taco seasoning and chicken broth, then simmer for another 5 minutes until the broth thickens.

Step 3: Complete the Filling

Stir the refried beans and corn into the seasoned meat. Then mix in 3/4 cup of the shredded cheese until it melts into the mixture, creating a creamy, cohesive filling.

Step 4: Assemble the Shells

Spread 1/2 cup of salsa across the bottom of a 9×13 casserole dish. Fill each pasta shell with about 1/3 cup of the meat mixture and arrange them in the dish. Pour the remaining salsa over the filled shells, ensuring they’re evenly covered.

Step 5: Bake

Place the casserole in the preheated oven and bake for 35-40 minutes until heated through and the edges are slightly crispy. If the shells start to brown too much, loosely cover with foil.

Step 6: Add Final Touches

Remove from the oven and immediately sprinkle with the remaining 1/2 cup of cheese so it melts from the residual heat. Drizzle with sour cream before serving.

Pro Tips for Making the Recipe

Don’t overcook the shells: They should be just shy of al dente when boiled, as they’ll continue cooking in the oven.
Use a measuring cup for filling: A 1/3 cup measuring cup or large soup spoon ensures even filling distribution and makes the process less messy.
Layer strategically: The salsa on the bottom prevents the shells from sticking and keeps them moist during baking.
Let it rest: Allow the dish to cool for about 5 minutes before serving – this helps the filling set and makes it easier to serve intact shells.
Make your filling stretch: If you find yourself with extra shells but running low on filling, add an extra can of beans or some cooked rice to bulk it up.

How to Serve

Complete Your Meal

Serve these stuffed shells with a simple side salad dressed with lime vinaigrette or some cilantro lime rice. A side of Mexican street corn (elote) also makes a perfect companion.

Garnish Options

Elevate your presentation with fresh cilantro, diced avocado, sliced green onions, or an extra dollop of sour cream. A squeeze of lime adds brightness.

Beverage Pairings

A cold Mexican beer, horchata, or margarita complements the flavors perfectly. For non-alcoholic options, try a refreshing agua fresca or lime-infused sparkling water.

Make Ahead and Storage

Storing Leftovers

Store cooled leftovers in an airtight container in the refrigerator for up to 3 days. The flavors actually get better after a day as they continue to meld.

Freezing

These shells freeze beautifully! Assemble the entire dish, but don’t bake it. Cover tightly with plastic wrap and then foil, and freeze for up to 3 months. Alternatively, freeze individual portions in small containers for quick lunches.

Reheating

For refrigerated leftovers, microwave for 2-3 minutes or reheat in a 350°F oven for about 15-20 minutes until warmed through. For frozen unbaked shells, bake directly from frozen at 350°F for about 60-70 minutes. If reheating already baked frozen shells, bake covered at 350°F for 30-40 minutes.

FAQs

Can I make this recipe ahead of time?

Absolutely! You can assemble the entire dish up to 24 hours in advance and store it covered in the refrigerator until you’re ready to bake. You may need to add about 5-10 minutes to the baking time if cooking directly from the refrigerator.
What if I can’t find jumbo pasta shells?

If jumbo shells aren’t available, you can use large manicotti tubes instead. The filling process will be a bit different—use a piping bag or small spoon to fill them from both ends. You could also transform this into a layered pasta bake using regular pasta.
How can I make this recipe vegetarian?

Simply substitute the ground beef with a plant-based meat alternative, an extra can of beans (black or pinto would work well), or finely chopped mushrooms sautéed with onions and bell peppers. Use vegetable broth instead of chicken broth.
Can I use homemade salsa instead of store-bought?

Definitely! Homemade salsa works beautifully in this recipe and can add an extra layer of fresh flavor. If your homemade salsa is particularly chunky, you might want to blend it slightly for better coverage over the shells.

Final Thoughts

These Taco Stuffed Shells bring together the best of two food worlds for a dinner that’s sure to earn a spot in your regular rotation. With their savory filling, zesty sauce, and cheesy goodness, they’re comfort food with a Mexican twist. Whether for a family dinner, meal prep, or serving guests, this recipe delivers maximum flavor with minimal fuss. Give these a try tonight—I promise your taste buds (and your family) will thank you!